Recipes

Meatball Pizza

For a Meatball Pizza, press dough into an oiled 15-inch pizza pan. Top with olive oil, 1/2 cup tomato sauce and 6 ounces sliced fresh mozzarella. Bake until just crisp, then top with sliced cooked meatballs, pecorino, basil and olive oil and bake until browned.

Marbled Pumpkin Cheesecake

Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, mix together the crushed gingersnap cookies, pecans, and butter. Press into the bottom, and about 1 inch up the sides of a 9 inch springform pan. Bake crust 10 minutes in the preheated oven. Set aside to cool. In a medium bowl, mix together the cream cheese, 1/2 cup sugar, and vanilla just until smooth. Mix in eggs one at a time, blending well after each. Set aside 1 cup of the mixture. Blend 1/4 cup sugar, pumpkin, cinnamon, and nutmeg into the remaining mixture. Spread the pumpkin flavored batter into the crust, and drop the plain batter by spoonfuls onto the top. Swirl with a knife to create a marbled effect. Bake 55 minutes in the preheated oven, or until filling is set. Run a knife around the edge of the pan. Allow to cool before removing pan rim. Chill for at least 4 hours before serving.

Tasty Ground Turkey Tacos

Preheat a large skillet over medium-high heat. Add turkey; cook and stir until browned, about 5 minutes. Add tomato sauce, water, green chile peppers, onion, taco seasoning, and garlic; simmer, stirring occasionally, until thickened, about 30 minutes. Spoon turkey mixture over tortillas. Top with lettuce, Cheddar cheese, tomatoes, green onion, cilantro, and sliced olives.

Mojo Steaks

To prepare for the Mojo Steak, coat 4 rib-eyes with the juice of 2 oranges and 1 lime, 1 tablespoon each chopped oregano and garlic, and 1/2 teaspoon kosher salt; set aside 20 minutes. Grill (see No. 26) along with some orange wedges. Boil the marinade; season with salt and sugar. Let cool slightly. Serve over the steaks.

Homemade Ramen with Bacon

Place a pot over medium-high heat and add the bacon. Render until crispy. Remove the bacon and set aside (this will be used as a garnish). To the drippings, add the ginger, garlic, and lemongrass and sauté for 1 minute. Add the red pepper flakes and stock and bring to a simmer, scraping up the brown bits on the bottom of the pan. Simmer for 30 minutes and then strain out and discard the aromatics (garlic, ginger, and lemongrass). Stir in the miso paste, soy sauce, vinegars, and toasted sesame oil and keep warm until ready to serve. Make the soft-boiled/poached eggs at this point but do not drain the water when finished. Instead, return the water to a simmer and cook the ramen noodles for 2-3 minutes or until tender. Drain, rinse, and set aside. To serve, divide the baby spinach, shallot, and the cooked noodles between two bowls. Ladle the hot broth over the noodles and top each bowl with the crisped bacon, soft-boiled eggs, scallions, and hot sauce. Serve immediately.